Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes


There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish and take full credit for the recipe and the method of cooking.

Serves: 6-8 – Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL) 


  • 1 – 16 oz pasta Gigli Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb. of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt to taste
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserved)
  • 1/2 -3/4 Grana Padano cheese for grating *

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425-degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sauté the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (Away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Vermentino, Verdicchio, or Sancerre – Sauvignon Blanc from the Loire Valley.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles


Kitchen Essentials

Kitchen Essentials

I am not considered a “Chef” because I do not own a degree in Culinary Arts, and it would not be fair to all my friends that are actual chefs. I certainly do not have the technique they have, however, I do consider myself an experienced home cook. I have been in the kitchen for the last 25 years, and it took me a long time to get where I am today. Remember, Rome was not built in one day.  I recommend to start with some basic kitchen utensils. Everything else, is trial and error until you get it right. I learned NOT to leave bread unattended in the oven, or pot and pans while the stove is on.  One must take some precautionary measure while cooking to ensure safety.  It’s important when in the kitchen, to stay focused, and pay attention. For the novice cook, today, I will share with you the Kitchen Essentials you will need to get you started.

  • A cutting board
  • 1 Chef’s knife, to start
  • 1 colander
  • 1 whisk
  • 1 spatula
  • 1 wooden spoon
  • 1 large metal spoon, to start
  • 1 slatted spoon
  • 1 ladle
  • 1 set of kitchen shears scissors
  • 1 grater
  • 1 thong
  •  Steak knives, if you are meat lover
  •  1 baster
  • 1 set of aluminum bowls
  • 1 casserole baking dish
  • Glass or plastic bowls, different sizes
  • Serving dishes, serving utensils
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 apron
  • Couple of trays, flat and deep
  • Kitchen towels
  • Kitchen gadgets, optional (garlic presser)
  • 1 blender to start, then upgrade to a food processor
  • Grilling utensils in the summertime

Once you have the basic utensils, now, it’s time to have fun following and creating recipes.  

Do you have a kitchen gadget that you use or recommend? Please share with us your experience.

Happy Cooking! 

%d bloggers like this: